Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Sicilian Olive Chicken
Sicilian Olive Chicken
About the Recipe
This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers.
Try Kalamata olives in place of the green Sicilians or a combination of both.
Serve over whole-wheat egg noodles with a mixed green salad on the side.
By: EatingWell.
Ingredients:
1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
1½ cups frozen chopped spinach, thawed
⅓ cup halved Sicilian or other green olives
1 tablespoon capers, rinsed
¼ teaspoon crushed red pepper, or to taste
4 4-ounce chicken cutlets (see Tip)
¼ teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
Getting it done:
1 Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
2 Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.
Recipe Notes
Tip: If you can’t find chicken cutlets for this recipe, you can make your own. Purchase four 5-ounce chicken breasts. Remove the tenders and trim the fat. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to about ½ inch thick.
Ingredients:
1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
1½ cups frozen chopped spinach, thawed
⅓ cup halved Sicilian or other green olives
1 tablespoon capers, rinsed
¼ teaspoon crushed red pepper, or to taste
4 4-ounce chicken cutlets (see Tip)
¼ teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
Getting it done:
1 Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
2 Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.
Recipe Notes
Tip: If you can’t find chicken cutlets for this recipe, you can make your own. Purchase four 5-ounce chicken breasts. Remove the tenders and trim the fat. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to about ½ inch thick.
About the Recipe
This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers.
Try Kalamata olives in place of the green Sicilians or a combination of both.
Serve over whole-wheat egg noodles with a mixed green salad on the side.
By: EatingWell.
Nutritional Info
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